RETROGRADATION OF EXTRUSION-COOKED CORN STARCH

被引：0
|
作者：
CHINNASWAMY, R [1 ]
HANNA, MA [1 ]
机构：
[1] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68583
来源：
CEREAL FOODS WORLD | 1988年 / 33卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：691 / 692
页数：2
相关论文
共 50 条
  • [31] A study on the retrogradation of waxy corn starch
    Yamazaki, I
    Futakuchi, M
    Ono, S
    Yoshimura, T
    Morita, H
    Tsukurimichi, E
    Takai, J
    Shimasaki, C
    NIPPON KAGAKU KAISHI, 1996, (05) : 477 - 482
  • [32] Effects of hydrocolloids on corn starch retrogradation
    He, Huizi
    Zhang, Yayuan
    Hong, Yan
    Gu, Zhengbiao
    STARCH-STARKE, 2015, 67 (3-4): : 348 - 354
  • [33] Lactic acid production using extrusion-cooked grain sorghum
    Zhan, Xiaobei
    Wang, Donghai
    Sun, Xiuzhi Susan
    Kim, Sol
    Fung, Daniel Y. C.
    Transactions of the American Society of Agricultural Engineers, 2003, 46 (02): : 589 - 593
  • [34] PHYSICOCHEMICAL PROPERTIES OF EXTRUSION-COOKED AMARANTH UNDER ALKALINE CONDITIONS
    VARGASLOPEZ, JM
    PAREDESLOPEZ, O
    RAMIREZWONG, B
    CEREAL CHEMISTRY, 1991, 68 (06) : 610 - 613
  • [35] Starch retrogradation in cassava flour from cooked parenchyma
    Rodriguez-Sandoval, Eduardo
    Fernandez-Quintero, Alejandro
    Cuvelier, Gerard
    Relkin, Perla
    Arturo Bello-Perez, Luis
    STARCH-STARKE, 2008, 60 (3-4): : 174 - 180
  • [36] Extrusion-cooked wheat-soybean flours for pizza dough use
    Wang, SH
    de Oliveira, MF
    Costa, PD
    Ascheri, JLR
    Rosa, AG
    PESQUISA AGROPECUARIA BRASILEIRA, 2005, 40 (04) : 389 - 395
  • [37] IN-SITU OBSERVATION OF TEXTURIZATION OF EXTRUSION-COOKED DEFATTED SOY FLOUR
    NAGAI, M
    TSUDA, F
    ODA, Y
    SAKAI, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1993, 40 (06): : 441 - 446
  • [38] PROTEIN EVALUATION OF EXTRUSION-COOKED SWEET LUPINE (LUPINUS-ALBUS)
    BALLESTER, D
    SANCHEX, F
    YANEX, E
    PEDIATRIC RESEARCH, 1978, 12 (10) : 1031 - 1031
  • [39] Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches
    Mitrus, Marcin
    Wojtowicz, Agnieszka
    Oniszczuk, Tomasz
    Gondek, Ewa
    Moscicki, Leszek
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2017, 13 (06)
  • [40] Effects of sugars on gelatinisation and retrogradation of corn starch
    Ikeda, S
    Yabuzoe, T
    Takaya, T
    Nishinari, K
    STARCH: ADVANCES IN STRUCTURE AND FUNCTION, 2001, (271): : 67 - 76
12345